For its sixth year running, the Alzheimer’s Society’s Cupcake Day will return on Thursday 17th June. And with the past year having seen a huge rise in baking, the Alzheimer’s Society are urging people to put those new skills to use to raise money to support the 850,000 people living with Dementia in the UK. By organising a delivery ‘drop off’, hosting a driveway bake sale or virtual bake-off with colleagues, friends, and family, you can help raise funds for the Alzheimer’s Society Cupcake Day, aiding support services such as the Dementia Connect support line, used nearly 3 million times since March.
Juxtaposed to popular belief, dementia doesn’t exclusively affect the elderly. The disease is set to be the 21st century’s biggest killer, estimated to affect 1 million by 2025. Each cupcake sold this Cupcake Day will help Alzheimer’s Society reach more people through its vital support services.
People affected by dementia have also been left severely impacted by coronavirus and have never needed the Alzheimer’s Society’s help more. As well as people with the condition being the worst hit in terms of deaths, they’re hearing daily from people who are seeing their symptoms increase, mental health decline, and family carers in complete despair.
In anticipation of this year’s Alzheimer’s Society Cupcake Day, Joy Skipper has shared a selection of cupcake recipes, including an After Dinner Mint cupcake recipe to help inspire people to get involved with the fundraising event on 17th June.
Further information on the Alzhemier’s Society Cupcake Day, and details on how to sign up, can be found here.
After Dinner Mint Cupcakes Recipe
- 12-hole muffin tin
- 12 paper cases
- 100 g unsalted butter softened
- 175 g caster sugar
- 1 large egg beaten
- 150 g self-raising flour sifted
- 50 g cocoa powder sifted
- 100 ml milk
- 6 after dinner mints cut into quarters, on the diagonal
For the topping
- 125 g unsalted butter softened
- 200 g icing sugar sifted
- few drops peppermint flavouring
- few drops mint green food colouring
- 6 after dinner mints cut in half, on the diagonal
- Preheat the oven to 180°C, 160°C fan, Gas mark 5. Line a 12-hole muffin tin with 12 paper cases.
- Cream together the butter and sugar until light and fluffy.
- Beat in the egg a little at a time, adding a little flour if the mixture starts to curdle.
- Fold in the flour and cocoa powder, then add the milk, to give a dropping consistency.
- Spoon 2 tsp of the mixture into each paper case. Top with 2 quarters of the chocolate mint then divide the remaining mixture between the cupcake cases. Bake for 20-25 minutes, until risen and springy to the touch.
- Remove from the oven then remove from the tin and allow to cool complete on a cooling rack.
- To make the icing, beat together the butter and icing sugar, until creamy. Add the mint flavouring and green colouring a few drops at a time until you have the flavour and colour you like.
- You can either pipe or spread the icing onto the cupcakes, then top each one with half of a mint chocolate.
Recipe and image credit: Joy Skipper